The Cooking Inn : Wine Terminology Y PageSelect a name from the list to go to it's site
Yeast Autolysis:
The breakdown of yeast during aging on the lees, in which compounds are released that heighten the sensory qualities of the wine and increase its complexity.
Yeasty:
A descriptive term for a wine with the pleasant aroma of bread dough. Many sparkling wines and Champagnes have a yeasty aroma.
Yema:
The crushed grapes - skins, stems, seeds and juice - before and during fermentation.
Yeso:
Calcium Sulphate; in sherry making, the chemical often is added to the most during fermentation to enhance the wine's acid properties.